Name: Turmeric-Flavored Whole Green Lentils with Chiles (Haldi Waale Sabud Moong)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 1 teaspoon Toasted Cumin-Coriander Blend; 1 teaspoon ground turmeric; 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika; 2 tablespoons Ghee or canola oil; 1 teaspoon cumin seeds; ½ cup finely chopped red onion; 1 cup whole green lentils (sabud moong), picked over for stones; 1½ teaspoons coarse kosher or sea salt; ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 large tomato, cored and finely chopped

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

The first time I made this, it was a “desperation curry” on a harried evening. I had the cooked lentils from another recipe and needed to use them before they spoiled. Spicing them with slightly hot, highly colorful Deggi chiles and Toasted Cumin-Coriander Blend was a quick solution, and soon a brimming bowlful graced the table. I added a basket of Flame-Toasted Lentil Wafers and a bowl of Rice with Yogurt and Mustard Se